Fleming’s Luncheon

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    Great Taste Magazine - Los AngelesFirst

    Tenderloin Crostini

    Mushroom Flatbread

    Second

    Pan crisped pork belly

    Creamy goat cheese grits, sweet onion chutney

    Third

    Heirloom Tomato & Burrata Salad

    Baby red and golden beets, arugula, lemon-pistachio vinaigrette

    Fourth (Choice of one)

    Braised Short Ribs of Beef

    Boneless, savory arugula and spinach, natural au jus

    Broiled Pacific Swordfish

    Line-caught center-cut, Israeli couscous with pine nuts, fennel cream

    Fifth

    Almond Souffle

    Light frozen Amaretto souffle, toasted almonds, cinnamon graham cracker crust, fresh blueberry sauce, whipped cream and cocoa nib